SUBOTIN, Iurie; STURZA, Rodica; DRUȚĂ, Raisa; POPOVICI, Violina
(Institute of Chemistry, Chisinau, AŞM, 2022)
In food, the oxidation of lipids is a process consisting of a series of stages, being influenced by the chemical structure of unsaturated fatty acids, their physical state (liquid or solid), the presence of inorganic ...